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Choose firm and mold pressed asiago cheese which is at least three weeks aged.
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Description
Asiago happens to be an Italian cow’s milk cheese that is stipulated with D.O.P. status, which connotes that authentic Asiago can only be produced in specific regions of Northern Italy. It is regarded as one of the most popular Italian cheese, the texture ranges from medium to hard based that generally depends on how long the cheese is aged. This Asiago cheese is prepared in the Veneto and Trentino regions in Italy and is sold in fresh and aged varieties. The fresh Asiago is usually white or pale yellow in colour with thin rinds and small regular holes throughout. Moreover, it has a medium texture a keen to a firm sponge cake that draws a delicately sweet and sour flavour and butter aroma. While the aged Asiago is pale yellow to amber yellow in colour that has a compact to firm texture. It also has a nutty and yeasty aroma with a strong flavour. Fresh Asiago cheese is prepared using whole milk, while the aged one is prepared from a mixture of whole and skim milk. Asiago is generally classified into two categories based on the type of milk used, and long the cheese is aged. Thereby, fresh Asiago, which also known as “ Asiago Pressato “ that is made using whole milk and is aged for about a month. This version of the cheese has a milder flavour and softer, smoother texture than the aged ones. While the aged Asiago, or Asiago d’allevo is age anywhere from a few months to two years. While Mezzano is aged for three to eight months and has a lightly sweet, vegetal taste. Likewise, Vecchio is aged for nine to 18 months has a slight bitter taste with a hard texture, and Stravecchio is aged for 18 months to two full years and has a hard, crumbly, amber-coloured with a spicy flavour.